Artichoke Soup

Preparation:

Preparation: Clean the artichokes by removing the outer leaves, cutting the tops and peeling the stems. Put them in cold water in which you have squeezed the lemon juice. Separately, bring an abundant liter of water to the boil with a pinch of salt; combine the herbs in a tightly tied piece of cloth and add the drained artichokes together with the celery, carrot and onion cut into small cubes. Leave to cook in a covered pot and, at the end of cooking, squeeze the flavoring bag well and throw it away. Serve the soup in plates on lightly toasted slices of bread.